Preheat and prep: Preheat your air fryer to 390–400°F (200°C). Scrub the potatoes well and pat them completely dry. Dry skins crisp better.

Coat the potatoes: Rub each potato with olive oil and sprinkle with 1/2 teaspoon salt. Prick each potato a few times with a fork to release steam.

Air fry whole potatoes: Place potatoes in the air fryer basket, leaving space between them. Cook for 35–45 minutes, turning once, until the skins are crisp and a fork slides in easily. Timing varies by size and air fryer model.

Cool and halve: Let potatoes cool for 10 minutes so they’re easier to handle. Slice each one lengthwise into halves.

Scoop carefully: With a spoon, scoop out most of the flesh, leaving a 1/4-inch border to keep the skins sturdy. Reserve the scooped potato for another use, like mashed potatoes or breakfast hash.

Season the shells: Brush or spray the inside and outside of the potato skins with a little olive oil. Season with the remaining salt, pepper, and garlic powder.

Crisp the shells: Return the potato halves to the air fryer, cut side down. Cook at 400°F for 5–7 minutes until the edges are golden and crispy.

Load with cheese and bacon: Flip the skins cut side up. Divide the shredded cheese and crumbled bacon among the halves. Air fry for another 2–4 minutes until the cheese is fully melted and bubbling.

Finish with toppings: Top with sour cream and sliced green onions. Add any extras you like—jalapeños for heat, tomatoes for freshness, or a drizzle of hot sauce for a kick.

Serve hot: Potato skins taste best right away while the edges are crisp and the cheese is gooey.